Savory Vegan Pancakes with Grilled Mushrooms and Tomatoes

In a large mixing bowl, whisk together the self-raising flour, baking powder, and a pinch of fine sea salt. In a separate bowl, whisk 50g of the vegan garlic and herb soft cheese with the plant milk until smooth. Stir half of the chopped chives into the milk mixture, then pour the wet ingredients into the dry. Whisk until a smooth, thick batter forms.

Preheat your grill to medium-high. Place the halved tomatoes (cut-side up) and the mushrooms on a baking tray. Season generously with salt and pepper, scatter over the fresh thyme leaves, and drizzle with 1 tablespoon of olive oil. Rub the oil into the mushrooms to coat. Grill for 10–15 minutes until the vegetables are softened and the mushrooms are tender.

While the vegetables grill, lightly grease a large non-stick frying pan with oil and set over medium heat. Pour 2 tablespoons of batter per pancake into the pan to create small rounds, ensuring they do not touch. Cook for 2 minutes until the edges set and bubbles appear on the surface. Flip and cook for another 2–3 minutes until golden brown. Repeat in batches, keeping cooked pancakes warm in a low oven or under the grill tray.

To assemble, spread the remaining 50g of vegan soft cheese over the warm pancakes. Divide the pancakes between two plates and top each stack with a grilled tomato half and the roasted mushrooms. Garnish with the remaining chives and an extra crack of black pepper before serving.